- 6 carrots about 1 pound, well scrubbed but not peeled
- 2 tsp. olive or canola oil
- 1/2 tsp. kosher salt
Set the oven to 400°F.
Put the carrots on the cutting board cut them in thirds. Cut the thinnest end into 2 spears.
Cut the two thicker parts into 4 spears each so that you get 10 carrot spears from each carrot.
Put the spears on the baking sheet, add the oil and salt and rub the oil and salt on the carrot pieces until they're all lightly coated with oil.
Transfer the baking sheet to the oven and bake until the carrots are tender and golden brown, about 30 minutes.
Serve right away.
